How to Make Delicious Mini Raspberry Napoleons

By Sara Ibranossian

In an attempt to create a dessert for summer that wouldn't have me slaving away with hours of prep work but elegant enough to entertain with, I ended up with these mini raspberry napoleons. The size of these napoleons give you just the right amount of satisfaction and sweetness you expect from a dessert without the guilt. The puff pastry creates a perfect basket for the custard, maintaining a good structural balance when topped with the raspberries. The flakiness from the pastry dough melds wonderfully with the custard, giving you a refreshing, two-bite dessert. Just about any berry works, but I went with the raspberry because I enjoy the natural sweetness without the overpowering tartness; you could certainly substitute with blueberries or strawberries. This dessert is an entertainer's dream.

Ingredients:

1 package ready to use puff pastry

5 large egg yolks

2/3 cup granulated sugar

5 tablespoons cornstarch

1/4 teaspoon salt

3 cups whole milk

confectioners sugar

1. Preheat oven to 375 degrees. Line 17"x11" (or preferred size) baking sheet with parchment paper or silpat, to prevent pastry dough from sticking to the tray. Assemble desired amount of puff pastry in rows and cut each 5"x5" square once horizontally and once vertically; creating 4 smaller squares; set aside until ready to use. Note: if pastry dough becomes unmanageable or loses its shape, place tray in the freezer until ready to bake.

2. Prepare ice bath (large bowl of ice and water). In a medium sized bowl, whisk 4 egg yolks and set aside. In a heavy bottom sauce pan, whisk the milk, granulated sugar, cornstarch, and salt. Under medium-high heat, bring this mixture to a simmer (DO NOT BOIL), whisking constantly for about 3-4 minutes.

3. Whisk a small amount of this milk mixture into the egg yolks (this process of tempering prevents you from cooking the eggs) and then slowly pour the rest of the mixture in, whisking throughout. Strain this into a clean saucepan, and cook under medium-high heat, whisking constantly, until bubbles appear in the center, about 2 to 3 minutes. Remove from heat and transfer into a clean bowl. Cover the custard with plastic wrap, pressing the wrap directly onto the custard, to prevent skin from forming. Place the bowl in ice bath for 30 minutes, or until completely cooled. Place the bowl in the refrigerator, until ready to use.

4. Brush tops of the puff pastry with egg wash (whisk one egg yolk with 1 tsp of water) to ensure a golden brown crust. Place tray in the oven and bake pastry dough for 15-18 minutes; or until you notice the dough has risen (puffed) and the tops are golden brown.

5. Cool pastry dough for about 10 minutes and split each square in half (depending on how high they rise, you may be able to split in 3). Prepare piping bag; drape bag over drinking glass and spoon custard into the bag. Use your thumb and forefinger to close the top of the bag and press custard downwards, to ensure the contents move toward the opening.

6. Pipe custard onto the bottom layer of puff pastry, place 2 (or preferred amount) raspberries on top of the custard. Top with another layer of puff pastry, pipe second layer of custard and complete with last layer of puff pastry. Pipe small round drop of custard on top and place one raspberry in the middle of the square. Lastly, sift powdered sugar (confectioner's sugar) directly on top of mini napoleons and enjoy.